The New Chicken Noodle Soup
The New Chicken Noodle Soup is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 15 min | Cook: 54 min | Total: 1 hr 24 min
Cost: $9.00 total, $2.25 per serving
Ingredients
- 2 pieces Chicken Breasts (bone‑in, skin‑on for richer broth)
- 8 cups Water (for broth)
- 4 stalks Scallions (separate whites and greens; whites go in broth, greens added at end)
- 3 tablespoons Soy Sauce (Korean ganjang preferred)
- 2 tablespoons Gochujang (spicy red Korean chili paste)
- 1 teaspoon Sesame Seeds (toasted)
- 1 teaspoon Toasted Sesame Oil (adds nutty aroma)
- 1 cup All‑Purpose Flour (for hand‑torn noodle dough)
- 0.33 cup Water (for dough) (approximately a third cup)
- 1 teaspoon Salt (divided between broth and dough)
- 2 carrots Carrots (sliced into rounds)
- 1 zucchini Zucchini (cut into half‑moon pieces)
- 3 cloves Garlic (minced)
- 1 small onion Onion (roughly chopped)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Gochugaru (Korean red pepper flakes) (optional for extra heat)
Instructions
Make the Hand‑Torn Noodle Dough
In a mixing bowl combine 1 cup flour, 1 tsp salt, and 0.33 cup water. Stir to form a shaggy dough, then knead by slapping the dough against the bowl for about 4 minutes until smooth and elastic.
Time: PT5M
Start the Broth
Place the bone‑in chicken breasts, 4 scallion whites, 3 tbsp soy sauce, 1 tsp salt, 0.5 tsp pepper, minced garlic, and chopped onion into the large pot with 8 cups water. Bring to a low simmer, partially cover, and cook for 30 minutes.
Time: PT30M
Temperature: low simmer
Prep the Vegetables
While the broth simmers, slice carrots, cut zucchini, separate scallion greens, and mince the remaining garlic.
Time: PT10M
Remove Cooked Chicken
When the chicken reaches temperature, lift it out of the pot, let it rest 2 minutes, then shred the meat off the bone using your fingers.
Time: PT2M
Add Carrots
Increase the pot’s heat slightly and add the sliced carrots. Simmer for 10 minutes until just tender.
Time: PT10M
Temperature: medium simmer
Cook Hand‑Torn Noodles
Pinch off small pieces of the dough, stretch them thin, and drop directly into the simmering broth. Cook for about 3 minutes until the noodles float and are tender.
Time: PT3M
Add Zucchini and Shredded Chicken
Stir in the zucchini pieces and the shredded chicken. Cook for another 5 minutes, keeping the zucchini crisp‑tender.
Time: PT5M
Finish the Soup with Sauce
Whisk together 2 tbsp gochujang, 1 tsp toasted sesame seeds, and 1 tsp toasted sesame oil. Stir the mixture into the pot and simmer for 2 minutes to meld flavors.
Time: PT2M
Garnish and Serve
Stir in the scallion greens, taste and adjust salt or soy sauce if needed, then ladle into bowls and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains soy, Contains sesame, Poultry
Allergens: Sesame, Gluten, Soy
Ingredient Substitutions
- Instead of Chicken Breasts: Boneless skinless chicken thighs
- Instead of Soy Sauce: Tamari
- Instead of Gochujang: Korean chili paste alternative, red pepper flakes (less heat)
- Instead of Toasted Sesame Oil: regular sesame oil (less toasted)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Carrots: daikon radish
- Instead of Zucchini: yellow squash
- Instead of Gochugaru (Korean red pepper flakes): crushed red pepper
Equipment Needed
- Large Pot
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Instant‑Read Thermometer
- Ladle
- Wooden Spoon or Spatula
- Small Skillet (optional for finishing) (optional)
Critical Steps — Do Not Skip
- Kneading and slapping the dough to develop gluten.
- Simmering the chicken at a low temperature until it reaches 160‑170°F.
- Cooking the hand‑torn noodles for exactly 3 minutes to avoid mushiness.
- Adding zucchini at the end to keep it crisp‑tender.
Chef Tips from the Video
- Develop gluten by slapping the dough against the bowl; the audible “smack” means you’re on the right track.
- Use Korean ganjang (soy sauce) for authentic flavor; it’s slightly lighter and saltier than Japanese soy sauce.
- A quick splash of toasted sesame oil at the end brightens the broth without making it greasy.
Troubleshooting
Chicken is not fully cooked.
Check internal temperature with an instant‑read thermometer; continue simmering until it reaches 160‑170°F.
Noodles become mushy or clump together.
Drop only a handful at a time, stir gently, and remove them as soon as they float (about 3 minutes).
Broth is too salty.
Add a splash of water and taste; you can also dilute with a bit of unsalted chicken stock.
Dough is too dry and cracks.
Add a teaspoon of water at a time until the dough comes together; avoid over‑flouring.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently, adding a splash of water if the broth thickens.
Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months. Thaw overnight and reheat.
Room temperature: Not recommended; soup should be kept refrigerated.
Make-Ahead Tips
- Prepare the broth a day ahead; it develops deeper flavor and can be refrigerated.
- The dough can be mixed and rested (covered) for up to 2 hours before shaping noodles.
- Gochujang sauce can be pre‑whisked and stored in a small jar.
Frequently Asked Questions
What is the cultural significance and history of Korean Chicken Soup with Hand‑Torn Noodles in Korean cuisine?
Korean chicken soup, often called "samgyetang" or "dak guksu," has long been a comfort food, especially during cold months and on birthdays for its restorative qualities. The hand‑torn noodle technique mirrors traditional Korean noodle‑making, where dough is torn into bite‑size pieces that cook quickly in broth, showcasing simplicity and resourcefulness.
What are the traditional regional variations of Korean Chicken Soup with Hand‑Torn Noodles across Korea?
In the southern region, the broth may include ginseng and jujube for added sweetness, while northern styles often use a clearer broth with fewer aromatics. Some coastal versions add kelp or dried anchovies for umami depth, but the hand‑torn noodle method remains consistent.
How is Korean Chicken Soup with Hand‑Torn Noodles traditionally served in Korea?
It is typically served hot in a large communal bowl, garnished with sliced scallion greens, toasted sesame seeds, and sometimes a drizzle of sesame oil. A side of kimchi and a bowl of rice are common accompaniments, allowing diners to balance flavors and textures.
During what occasions or celebrations is Korean Chicken Soup with Hand‑Torn Noodles traditionally enjoyed in Korean culture?
The soup is popular on chilly winter days, during the summer heat for its cooling broth, and on birthdays because chicken is believed to bring vitality. It also appears in family gatherings and after‑work meals as a nourishing, quick comfort dish.
What makes Korean Chicken Soup with Hand‑Torn Noodles special or unique in Korean cuisine?
The combination of a light soy‑based broth, the tactile hand‑torn noodles, and the subtle heat from gochujang creates a layered flavor profile that balances umami, spice, and freshness—an embodiment of Korean cooking’s bold yet balanced philosophy.
What are the authentic traditional ingredients for Korean Chicken Soup with Hand‑Torn Noodles versus acceptable substitutes?
Authentic ingredients include Korean ganjang (soy sauce), gochujang, toasted sesame oil, and Korean red pepper flakes (gochugaru). Substitutes can be Japanese soy sauce, miso for depth, or regular red pepper flakes if gochugaru is unavailable, though the flavor will shift slightly.
What other Korean dishes pair well with Korean Chicken Soup with Hand‑Torn Noodles?
Pairs beautifully with classic side dishes like kimchi, Korean pickled radish (danmuji), and a simple cucumber‑soy salad. For a fuller meal, serve alongside Korean pancake (pajeon) or a small bowl of bibimbap.
What are the most common mistakes to avoid when making Korean Chicken Soup with Hand‑Torn Noodles at home?
Common errors include over‑cooking the noodles (they become mushy), simmering the broth too vigorously (toughens the chicken), and adding the zucchini too early (it loses its crunch). Follow the timing cues in each step for best results.
Why does this Korean Chicken Soup recipe use a low simmer and partially covered pot instead of a rapid boil?
A low simmer gently extracts flavor from the bone‑in chicken without toughening the meat, while a partially covered pot retains enough steam to keep the broth clear and prevents the noodles from breaking apart in a violent boil.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
The YouTube channel Christopher Kimball’s Milk Street specializes in modern, technique‑driven recipes that blend global flavors with accessible home‑cooking methods, offering clear video tutorials and a focus on simplifying classic dishes for everyday cooks.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Korean cooking differ from other Korean cooking channels?
Milk Street emphasizes streamlined, one‑pot methods and teaches foundational techniques—like dough slapping for noodles—so home cooks can recreate authentic Korean flavors without needing extensive specialty equipment, whereas many Korean channels focus on traditional, multi‑step preparations.
Last updated: August 21, 2026
